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Be inspired every day with Living North
barbecued kebabs on a stone plate
July 2022
Reading time 2 Minutes
Venison haunch is really lean and prone to drying out so the yogurt-based marinade here is designed to tenderise and relax the meat fibres to keep things as juicy as possible. Achiote paste, made from the ground seeds of the annatto tree, adds a glorious red hue to the meat. Kashmiri chillies are mild and brightly coloured, so if you substitute a different chilli, reduce the quantity unless you want it mind-blowingly hot!
  • 50g achiote paste, very finely chopped
  • 5g Kashmiri chillies, roughly torn
  • 1 tbsp cumin seeds
  • 2 tsp fenugreek seeds
  • 150g Greek yogurt
  • 50g fresh root ginger, grated
  • 3 garlic cloves, crushed
  • 1 tsp salt
  • 750g venison haunch steaks, cut into 2–3cm cubes
  • 2 red peppers, cut into 2–3cm pieces
  • 1 small red onion, cut into 6–8 wedges, and slivers pulled apart
  • To serve
  • a little coriander, chopped
  • zest and juice of 1 lime
  • 8 metal skewers

Set a small frying pan over a medium heat and tip in the achiote, chillies, cumin and fenugreek seeds. Toast for a couple of minutes then transfer to spice mill and grind to a power. Pour into a bowl and stir through the yogurt, ginger, garlic and salt to make a paste. Add the venison and mix thoroughly so all the pieces are coated. Cover and slide into the fridge for 24 hours.

The next day, fire up the barbecue ready for direct cooking, piling half a chimney of coals to one side of the barbecue so you can slide the kebabs off the heat if they are cooking too fast.

Thread the venison onto the skewers, alternating it with the red pepper and slivers of onion. Grill directly over the fire for about 15 minutes, turning regularly. Yogurt marinades can burn so be prepared to slide them further from the heat if they are catching too fast.

Rest on a serving plate, scatter over the coriander, then zest and squeeze over the lime.

Extracted from The Ultimate Guide to Barbecuing Meat by Genevieve Taylor (Quadrille) Photography: Jason Ingram

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